Cholesterol, coronary heart disease, and stroke: a review of published evidence from observational studies and randomized controlled trials.

Low intake of cholesterol and saturated fats may cut down coronary heart disease and stroke risk.

This research work was carried out to determine the role of cholesterol in the development of coronary heart disease and stroke. Researchers reviewed data and evidence from relevant observational studies and randomized controlled trials.

Researchers observed that low plasma levels of total cholesterol and low density lipoprotein (LDL) cholesterol diminished the risk of developing coronary heart disease. Saturated fat intake was found to determine the concentrations of total and LDL cholesterol in the blood. According to this study, substituting saturated fat and dietary cholesterol with other fats reduced serum concentrations of total and LDL cholesterol. The findings of this review support the hypothesis that high consumption of dietary cholesterol and saturated fats contribute positively to the development of coronary heart disease and stroke.